Oregon Home | 63 hocolate ondant with aspberry uree Paired with 2020 Pambrun Chrysologue Serves 8 Puree Ingredients: • 1 C fresh raspberries • 2 T granulated sugar • Zest of 1 orange Preparation: In a saucepan add raspberries, sugar and zest, and cook at medium heat until berries have softened. Transfer to a blender and puree until smooth. Place a small saucepan of water over medium heat and bring to a simmer. Set a heat-proof mixing bowl on top of the pan, making sure that the bowl does not touch the water. Add in the butter and chocolate, and melt them together. Stir in a pinch of salt. In a separate bowl, using a stand mixer or electric hand mixer, whisk together 5 whole eggs, 5 egg yolks and the sugar until light and fluffy. Add the chocolate mixture to the eggs mixture and gently fold together. Sift in the flour and fold that into the mixture as well. Fill the prepared molds two-thirds full and bake for 8-10 minutes. Serve with raspberry puree (above) and your favorite spring berries. Fondant Ingredients: Preparation: Preheat oven to 355°F. Prepare 8 molds (they should be 4 to 5 oz. each). Generously grease them with butter and dust them with cocoa powder. Shake off any excess cocoa powder and chill in the fridge. • 1 C unsalted butter • 1 ½ C dark chocolate (70% cocoa solids) • 5 whole eggs • 5 egg yolks • 1 C granulated sugar • 1 C all-purpose flour (can be substituted with gluten-free flour) • 1 pinch salt • Room temperature butter for greasing • Cocoa powder for dusting
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